Production Notes

Use USDA Foods or Department of Defense (DOD) foods when available. Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered. If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis. ”Culinary Techniques for Healthy School Meals: Preparing Vegetables“ provides seasoning and serving ideas for vegetables.

Serving Notes

Batch Cook: Prepare only what can be served in a 30 minute period to maintain maximum quality

Nutrients Per Serving

Calories

147

Carbohydrates

20.76 g

Dietary Fiber

1.22 g

Protein

2.44 g

Sodium

390.68 mg

Total Fat

7.33 g

Sat. Fat

1.22 g

Trans Fat

0.00 g

Updated: 3/16/15

Developed by the Mississippi Department of Education, Office of Child Nutrition Programs